My sister slept with the light on until she was 27. She rightfully blames me. I would leap out of closets with my hands made into claws. I would...
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Steven Raichlen is America's grilling authority. He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the "master griller." The New Yorker writes, "For aspiring gourmets of the grill...there is only one book: The Barbecue! Bible."
Now Steven Raichlen's written the bible behind The Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips.
Review:
"The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage." Publishers Weekly
Review:
"With more than 1,000 full-color photos to show you every step...this book can turn anyone into a grill master." Good Housekeeping
Review:
"Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice." Wall Street Journal
Review:
"150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors..." Los Angeles Times
Review:
"[The] detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty." The New York Times
Review:
"Steven Raichlen has done it again...lending his endless research and knowledge to the world of grilling. Grab this book to help you make mouthwateringly good food." Todd English, author of The Olives Table
Review:
"The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef." Tom Colicchio, author of Think Like a Chef
Review:
"Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever...and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up!" Mario Batali, host of "Molto Mario" (The Food Network) and author of Mario Batali's Simple Italian Food
Synopsis:
The Barbecue! Bible phenomenon continues as the "master griller" (Esquire) presents his techniques for smoking ribs, cooking the perfect burger, roasting a whole chicken on the rotisserie, barbecuing a fish, and grilling pizza, shellfish, tofu, fruit, and s'mores. Includes 100 all-new recipes and 1,000+ step-by-step color photos.
Synopsis:
Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up! (Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food)
The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef. (Tom Colicchio, Think like a Chef)
Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes - one to illustrate each technique - with memorably delicious results!
Steven Raichlen is a "master griller" (Esquire). He is the author of the bestselling The Barbecue! Bible and Barbecue! and Bible Sauces, Rubs, and Marinades. His other cookbooks include the award-winners Miami Spice and Healthy Latin Cooking.
"Review"
by Publishers Weekly,
"The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage."
"Review"
by Good Housekeeping,
"With more than 1,000 full-color photos to show you every step...this book can turn anyone into a grill master."
"Review"
by Wall Street Journal,
"Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice."
"Review"
by Los Angeles Times,
"150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors..."
"Review"
by The New York Times,
"[The] detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty."
"Review"
by Todd English, author of The Olives Table,
"Steven Raichlen has done it again...lending his endless research and knowledge to the world of grilling. Grab this book to help you make mouthwateringly good food."
"Review"
by Tom Colicchio, author of Think Like a Chef,
"The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef."
"Review"
by ,
"Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever...and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up!" Mario Batali, host of "Molto Mario" (The Food Network) and author of Mario Batali's Simple Italian Food
"Synopsis"
by Ingram,
The Barbecue! Bible phenomenon continues as the "master griller" (Esquire) presents his techniques for smoking ribs, cooking the perfect burger, roasting a whole chicken on the rotisserie, barbecuing a fish, and grilling pizza, shellfish, tofu, fruit, and s'mores. Includes 100 all-new recipes and 1,000+ step-by-step color photos.
"Synopsis"
by Workman,
Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up! (Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food)
The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef. (Tom Colicchio, Think like a Chef)
Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes - one to illustrate each technique - with memorably delicious results!
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